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And here we are, the last week of this year’s Farm Share. For our final week, we have another new fruit for you to try. As you may have gathered, we enjoy doing a bit of foraging in addition to our farming, and the wild persimmons are early this year, and bountiful! Wild American persimmons are related to the large orange cultivated Japanese persimmons, but are softer and sweeter. They are a good source of vitamin C, as well as B vitamins, and contain lycopene and potassium. We enjoy just eating them as-is. You can eat the skin, and they do have large seeds in them that you can spit out. You can also squeeze the fruit through cheesecloth and use the puree anywhere you would use pumpkin puree (we make a delicious pie, but cookies, breads, muffins, and puddings are also good).

We are enjoying our life gradually start to get less busy, we actually have time to breathe now! We are still planting some, but not too much, and are mostly busy weeding and harvesting. We will continue to have quite a lot of produce until the first hard frost, whenever that is (first frost date is Oct 15, but it is often later). And after that, we will still have hardy greens, root veggies, and winter squash. Soon it will be time to plant garlic, which is always a bit of a production, and we try to put all our circle plots “to bed” each fall by composting and heavily mulching them, so that they will be ready to go in the spring.

Thank you so much for being a member this season, your support enables us to bring sustainably-raised food to our community!

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